In a 12-inch cast iron skillet, melt the butter over medium heat until golden. Transfer to a mixing bowl.
Add brown sugar and sugar, then mix with a stand mixer or handheld mixer until smooth (about 4-5 minutes). Allow it to cool for 15 minutes at room temperature.
Preheat the oven to 325 degrees Fahrenheit. Stir in vanilla extract and add eggs one at a time, mixing well after each addition.
Fold in flour, baking soda, and salt.
Before adding chocolate, ensure the cookie dough isn’t too warm to prevent melting.
Cut soft caramels into small pieces. Add 1/3 to the cookie dough, reserving 2/3 for later.
Spread the dough into the skillet. Bake for 28-33 minutes until edges turn light golden; the center may be slightly jiggly but will continue baking.
Right after removing from the oven, place the remaining caramels around the cookie. They’ll melt slightly into the warm pizzokie.
Sprinkle sea salt flakes and serve with vanilla bean ice cream. Get ready for a heavenly, easy-to-make dessert that everyone will love!